Tostadas de Tinga

Ingredients

• 500 g Shredded cooked chicken breast
• 2 large White onion, thinly sliced
• 4 pieces Roma tomatoes
• 2 pieces Chipotle peppers in adobo sauce
• 2 pieces Garlic cloves
• 0.5 cup Chicken broth
• 12 pieces Corn tostadas
• 1 cup Refried beans
• 0.5 cup Mexican crema or sour cream(optional)
• 100 g Crumbling cheese (Queso Fresco or Cotija)(optional)

Instructions

1. 1

   Blend the tomatoes, chipotle peppers, garlic, and chicken broth until smooth to create the sauce.

2. 2

   Heat a tablespoon of oil in a large skillet over medium heat and sauté the sliced onions until translucent and slightly caramelized.

3. 3

   Pour the blended tomato sauce into the skillet with the onions and simmer for 5 minutes.

4. 4

   Add the shredded chicken to the skillet, stir well to coat, and cook for another 10 minutes until the liquid has reduced and thickened.

5. 5

   Spread a thin layer of warm refried beans onto each tostada.

6. 6

   Top with a generous portion of the chicken tinga mixture.

7. 7

   Garnish with cream, crumbled cheese, and optional lettuce or avocado slices.